Functions: Nourishes Blood, Tonifies the Qi, Calms the Shen Standard Dosage: Mix the contents of 1 packet in hot water, take as needed. Ingredients: Angelica sinensis root, Ziziphus jujuba fruit, Cane sugar. - Dang gui, Hong zao, Zhe tang. Cautions & Contraindications: Contraindicated during the early stages of acute illness such as cold and flu, or during an acute infection. Use with caution during pregnancy. Use with caution in Spleen deficient patients with a tendency to loose stools, diarrhea, low appetite or chronic digestive weakness.
Functions: Dispels Wind, Clears Heat, Expels Toxins, Calms the Liver, Brightens the Eyes Standard Dosage: Mix the contents of 1 packet in hot water, take as needed. Ingredients: Chrysanthemum morifolium flower, Cane sugar. - Ju hua, Zhe tang.
Green tea from the Chinese village of Dragon Well (Lung Ching). Dragon Well tea has a distinguished shape. Its leaves are broad and flat, a result of laborious drying. There is something to show for this hard work: Dragon Well tea is refreshingly smooth, sweet and delicate, among the very best of Chinese greens. Dragon Well is produced by hand through a 10 part process. The tea used to produce Dragon Well is grown by the side of West Lake in Zhejiang Province. Dragon Well is distinguished by its beautiful shape, emerald colour, scented smell and tending sweet floral character. In China, mists and fog often compensate of insufficient rainfall, at the same time cloaking the gardens in secrecy. Here tea is produced according to ancient time-tested methods and workers perform all tasks by hand, just like their ancestors. The tea leaves that become Dragonwell are plucked before the Clear Light Festival or at the least before the spring rains have fallen. The choicest come from a part of the mountain called Lions Peak. where plucking takes place before each tender shoot has more than one leaf. Legend has it that in 250 AD a Taoist monk affirmed that there must be a dragon lurking in a certain spring not far from Hangchow. The monk implored the well dragon to come to the rescue of the poor farmers suffering a crippling drought. Instantly the clouds came rushing in from every side and poured forth a timely rain. The tea derives its name from this legend. This is loose green tea, not bagged. One pound is the equivalent of approximately 200 tea bags. Green tea should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. The phrase 'Black Tea' is also used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Tea contains only four calories per cup when consumed without added ingredients but is a source of several B-complex vitamins, including B2 and nicotinic acid. Caffeine is responsible for tea's stimulating effect. Flavor is produced by volatile oils, and astringency and color by tannin. Black teas are classified by geographical origin and the size of the processed leaf. Traditional operations result i
Functions: Enhances Yin, Nourishes Blood, Strengthens Qi, Clears Heat, Brightens the Eyes Indications: This precious herbal tea is made with Reishi, which is also known as the ''mushroom of immortality''. It includes Ginseng, shiitake mushroom, mulberry leaf, hibiscus flower and other well-known tonics. This blend was specifically formulated to ensure the health, well-being and longevity of the emperor of China. This combination is used to promote energy and immunity. It benefits the eyes, improves vision and clears heat from the Lungs. Standard Dosage: 1-3 cups daily. Ingredients: Rehmannia glutinosa root-prep, Lycium chinense fruit, Codonopsis pilosula root, Letinus edodes fungus, Panax ginseng root, Morus alba leaf, Hibiscus mutabilis flower. - Shu di huang, Gou qi zi, Dang shen, Dong gu, Ren shen, Sang ye, Fu rong hua.
Foojoy is a famous Chinese gourmet brand of individually wrapped tea bags. Chinese Black Tea has long been a classic in the tradition of fine teas. Fresh tea leaves are carefully fermented to create a mellow tasting tea with an attractive reddish infusion. Foojoy China Black Tea, a famous Chinese gourmet brand, has its own distinctive flavor that can be enjoyed as it or with lemon. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Tea contains only four calories per cup when consumed without added ingredients but is a source of several B-complex vitamins, including B2 and nicotinic acid. Caffeine is responsible for tea's stimulating effect. Flavour is produced by volatile oils, and astringency and colour by tannin. Teas are classified according to region of origin, as in China, Ceylon, Japanese, Indonesian, and African tea, or by smaller district, as in Darjeeling, Assam, and Nilgris from India, Uva and Dimbula from Sri Lanka, Keemun from Chi-men in China's Anhwei Province, and Enshu from Japan. Teas are also classified by the size of the processed leaf. Traditional operations result in larger leafy grades and smaller broken grades. The leafy grades are flowery pekoe (FP), orange pekoe (OP), pekoe (P), pekoe souchong (PS), and souchong (S). BOP=Broken Orange pekoe; FOP=Flowery Orange Pekoe; TGFOP=Tippy Golden Flowery Orange Pekoe; FTGFOP=Finest Tippy Golden Flowery Orange Pekoe.
Foojoy is a famous Chinese gourmet brand of individually wrapped tea bags. Green tea should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. The phrase 'Black Tea' is also used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Tea contains only four calories per cup when consumed without added ingredients but is a source of several B-complex vitamins, including B2 and nicotinic acid. Caffeine is responsible for tea's stimulating effect. Flavor is produced by volatile oils, and astringency and color by tannin. Black teas are classified by geographical origin and the size of the processed leaf. Traditional operations result in larger leafy grades and smaller broken grades. The leafy grades are flowery pekoe (FP), orange pekoe (OP), pekoe (P), pekoe souchong (PS), and souchong (S). BOP=Broken Orange pekoe; FOP=Flowery Orange Pekoe; TGFOP-Tippy Golden Flowery Orange Pekoe; FTGFOP=Finest Tippy Golden Flowery Orange Pekoe. Green tea is not graded similar to black tea but classified according to age, style of the leaf and manufacture, e.g., Gunpowder, Pan-fired, Young Hysson, Bancha, etc. Since green tea, unlike black and oolong tea, is not fermented, the active constituents remain unaltered in the herb. Green tea is bioflavonoid-rich, proven useful for fighting free radical damage in the human body. It has a high content of polyphenols, which are a class of bioflavonoids. Green tea's best studied polyphenol is Epigallocatechin Gallate. Epigallocatechin Gallate (EGCG), protects against digestive and respiratory infections. A solution of 1 mcg per ml of EGCG heavily inhibited influenza virus in vitro. Green tea is beneficial in reducing the risk of cardiovascular disease as it exerts antioxidant activity, lowers cholesterol and reduces platelet aggregation (stickiness). Green tea extract is very good for the arteries and heart. Additional studies have demonstrated enhanced liver function and immune system function secondary to these polyphenols. EGCG helps block the cancer-promoting actions of carcinogens, ultraviolet light, and metastasis from an original site in the skin, stomach, smal
Ti Kuan Yin is considered part of the Oolong tea family as a semi-fermented tea. Ti Kuan Yin is known as a special variety of Camellia Sinesis (tea plant). Named for the Buddhist Goddess Kuan Yin (Guan Yin), Ti Kuan Yin Oolong Tea is perhaps Fujian Province's most famous oolong tea. Medium body, pleasant aftertaste. Steep twice or more. Due to sometimes a dark appearance of the dry leaves and an ancient story, Ti Kuan Yin is named after the Iron Goddess of Mercy. This is loose green tea, not bagged. One pound is the equivalent of approximately 200 tea bags. The phrase 'Black Tea' is also used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Tea contains only four calories per cup when consumed without added ingredients but is a source of several B-complex vitamins, including B2 and nicotinic acid. Caffeine is responsible for tea's stimulating effect. Flavor is produced by volatile oils, and astringency and color by tannin.
Green tea from the Fujian province of China. Pi Lo Chun (sometimes written biluochun) translates as "green snail spring" a reference to this tea's distinctive spiral-shaped leaves. It is produced in the short span of time between the Spring Equinox (end of March) and Clear Brightness (early April). Pi Lo Chun is harvested in the spring with the unopened bud and one leaf. This treasured tea has a sweet fragrance of peach and apricot. This tea used to be known as "Astounding Fragrance." But Emperor Kang Xi disapproved and gave the current name based on the snail-like shape of the tea leaves. The phrase 'Black Tea' is used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Green tea should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. Green tea is not graded similar to black tea but classified according to age, style of the leaf and manufacture, e.g., Gunpowder, Pan-fired, Young Hysson, Bancha, etc. Since green tea, unlike black and oolong tea, is not fermented, the active constituents remain unaltered in the herb. Green tea is bioflavonoid-rich, proven useful for fighting free radical damage in the human body. It has a high content of polyphenols, which are a class of bioflavonoids. Green tea's best studied polyphenol is Epigallocatechin Gallate. Epigallocatechin Gallate (EGCG), protects against digestive and respiratory infections. A solution of 1 mcg per ml of EGCG heavily inhibited influenza virus in vitro. Green tea is beneficial in reducing the risk of cardiovascular disease as it exerts antioxidant activity, lowers cholesterol and reduces platelet aggregation (stickiness). Green tea extract is very good for the arteries and heart. Additional studies have demonstrated enhanced liver function and immune system function secondary to these polyphenols. Tea contains only four calories per cup when consumed without added ingredients but is a source of several B-complex vitamins, including B2 and nicotinic acid. Caffeine is responsible for tea's stimulating effect. Flavour is produced by volatile oils, and astringency and colour by tannin. Teas are classified acco
This is loose green tea, not bagged. One pound is the equivalent of approximately 200 tea bags. The phrase 'Black Tea' is used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Green tea should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. Green tea is not graded similar to black tea but classified according to age, style of the leaf and manufacture, e.g., Gunpowder, Pan-fired, Young Hysson, Bancha, etc. Since green tea, unlike black and oolong tea, is not fermented, the active constituents remain unaltered in the herb. Green tea is bioflavonoid-rich, proven useful for fighting free radical damage in the human body. It has a high content of polyphenols, which are a class of bioflavonoids. Green tea's best studied polyphenol is Epigallocatechin Gallate. Epigallocatechin Gallate (EGCG), protects against digestive and respiratory infections. A solution of 1 mcg per ml of EGCG heavily inhibited influenza virus in vitro. Green tea is beneficial in reducing the risk of cardiovascular disease as it exerts antioxidant activity, lowers cholesterol and reduces platelet aggregation (stickiness). Green tea extract is very good for the arteries and heart. Additional studies have demonstrated enhanced liver function and immune system function secondary to these polyphenols. Tea contains only four calories per cup when consumed without added ingredients but is a source of several B-complex vitamins, including B2 and nicotinic acid. Caffeine is responsible for tea's stimulating effect. Flavour is produced by volatile oils, and astringency and colour by tannin. Teas are classified according to region of origin, as in China, Ceylon, Japanese, Indonesian, and African tea, or by smaller district, as in Darjeeling, Assam, and Nilgris from India, Uva and Dimbula from Sri Lanka, Keemun from Chi-men in China's Anhwei Province, and Enshu from Japan. Teas are also classified by the size of the processed leaf. Traditional operations result in larger leafy grades and smaller broken grades. The leafy grades are flowery pekoe (FP), orange pekoe (OP), pekoe (P), pekoe souchong (PS), and souchong (S). BOP=B
A rare tea produced by hand rolling green tea buds and silvery tips into a tight, pearl shape. The tea is then scented repeatedly with jasmine, creating a wonderfully fragrant bouquet. Upon brewing, each ''pearl'' unfurls to show the entirety of the tender tea leaves. The most perfectly balanced spring green tea, repeatedly hand scented with fresh jasmine flowers (and nothing else!) - you will never find a fresher or better example of jasmine pearls than these. Made from spring-harvested tips, the leaves are hand-fashioned into elegant pearls, and individually wrapped in cotton paper to protect them against moisture until the summer, when the tea is brought out of storage and hand-scented with fresh jasmine flowers for five consecutive nights. The result is astounding, unlike lower quality jasmine teas, where low-grade summer tea is scented with jasmine only once. This is loose green tea, not bagged. One pound is the equivalent of approximately 200 tea bags. The phrase 'Black Tea' is used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Green tea should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. Green tea is not graded similar to black tea but classified according to age, style of the leaf and manufacture, e.g., Gunpowder, Pan-fired, Young Hysson, Bancha, etc. Since green tea, unlike black and oolong tea, is not fermented, the active constituents remain unaltered in the herb. Green tea is bioflavonoid-rich, proven useful for fighting free radical damage in the human body. It has a high content of polyphenols, which are a class of bioflavonoids. Green tea's best studied polyphenol is Epigallocatechin Gallate. Epigallocatechin Gallate (EGCG), protects against digestive and respiratory infections. A solution of 1 mcg per ml of EGCG heavily inhibited influenza virus in vitro. Green tea is beneficial in reducing the risk of cardiovascular disease as it exerts antioxidant activity, lowers cholesterol and reduces platelet aggregation (stickiness). Green tea extract is very good for the arteries and heart. Additional studies have demonstrated enhanced liver function and immune sy
This is loose green tea, not bagged. One pound is the equivalent of approximately 200 tea bags. Jasmine Tea is a famous tea made from Green or Pouchong (Chinese Green) tea leaves that are scented with layered jasmine flowers during the curing process. After the tea leaves have absorbed the fragrance, the flowers are removed, then the scenting process is repeated to produce a tea that has a fresh and natural bouquet. It is recognized along with green tea, oolong tea and black tea as one of the four major tea types. Green tea should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. The phrase 'Black Tea' is used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Green tea should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. Green tea is not graded similar to black tea but classified according to age, style of the leaf and manufacture, e.g., Gunpowder, Pan-fired, Young Hysson, Bancha, etc. Since green tea, unlike black and oolong tea, is not fermented, the active constituents remain unaltered in the herb. Green tea is bioflavonoid-rich, proven useful for fighting free radical damage in the human body. It has a high content of polyphenols, which are a class of bioflavonoids. Green tea's best studied polyphenol is Epigallocatechin Gallate. Epigallocatechin Gallate (EGCG), protects against digestive and respiratory infections. A solution of 1 mcg per ml of EGCG heavily inhibited influenza virus in vitro. Green tea is beneficial in reducing the risk of cardiovascular disease as it exerts antioxidant activity, lowers cholesterol and reduces platelet aggregation (stickiness). Green tea extract is very good for the arteries and heart. Additional studies have demonstrated enhanced liver f
This is loose green tea, not bagged. One pound is the equivalent of approximately 200 tea bags. Jasmine Tea is a famous tea made from Green or Pouchong (Chinese Green) tea leaves that are scented with layered jasmine flowers during the curing process. After the tea leaves have absorbed the fragrance, the flowers are removed, then the scenting process is repeated to produce a tea that has a fresh and natural bouquet. It is recognized along with green tea, oolong tea and black tea as one of the four major tea types. Green tea should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. The phrase 'Black Tea' is used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Green tea should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. Green tea is not graded similar to black tea but classified according to age, style of the leaf and manufacture, e.g., Gunpowder, Pan-fired, Young Hysson, Bancha, etc. Since green tea, unlike black and oolong tea, is not fermented, the active constituents remain unaltered in the herb. Green tea is bioflavonoid-rich, proven useful for fighting free radical damage in the human body. It has a high content of polyphenols, which are a class of bioflavonoids. Green tea's best studied polyphenol is Epigallocatechin Gallate. Epigallocatechin Gallate (EGCG), protects against digestive and respiratory infections. A solution of 1 mcg per ml of EGCG heavily inhibited influenza virus in vitro. Green tea is beneficial in reducing the risk of cardiovascular disease as it exerts antioxidant activity, lowers cholesterol and reduces platelet aggregation (stickiness). Green tea extract is very good for the arteries and heart. Additional studies have demonstrated enhanced liver f
This is loose green tea, not bagged. One pound is the equivalent of approximately 200 tea bags. Jasmine Tea is a famous tea made from Green or Pouchong (Chinese Green) tea leaves that are scented with layered jasmine flowers during the curing process. After the tea leaves have absorbed the fragrance, the flowers are removed, then the scenting process is repeated to produce a tea that has a fresh and natural bouquet. It is recognized along with green tea, oolong tea and black tea as one of the four major tea types. Green tea should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. The phrase 'Black Tea' is used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Green tea should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. Green tea is not graded similar to black tea but classified according to age, style of the leaf and manufacture, e.g., Gunpowder, Pan-fired, Young Hysson, Bancha, etc. Since green tea, unlike black and oolong tea, is not fermented, the active constituents remain unaltered in the herb. Green tea is bioflavonoid-rich, proven useful for fighting free radical damage in the human body. It has a high content of polyphenols, which are a class of bioflavonoids. Green tea's best studied polyphenol is Epigallocatechin Gallate. Epigallocatechin Gallate (EGCG), protects against digestive and respiratory infections. A solution of 1 mcg per ml of EGCG heavily inhibited influenza virus in vitro. Green tea is beneficial in reducing the risk of cardiovascular disease as it exerts antioxidant activity, lowers cholesterol and reduces platelet aggregation (stickiness). Green tea extract is very good for the arteries and heart. Additional studies have demonstrated enhanced liver f
This is loose tea, not bagged. One pound is the equivalent of approximately 200 tea bags. Shou Mei is a very fragrant tea with a very fruity, sweet, full bodied taste. This is a great tea for making iced tea. In Chinese medicine it is thought to be a very cooling tea, good for inflammation especially acne. This tea is very popular in Chinese restaurants in the south of China. The climate there is very and humid and this tea is popular for counter acting the climate. White tea is very different from other types of tea such as green or black tea. White tea leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Secondly the leaves are not steamed or pan-fired (the process used in green teas) or fermented and fired (the process used in black tea). The leaves are naturally withered and dried in the sun. If mechanical drying is required it is a baking process at temperatures less that 40C. Thirdly only special two leaves and a bud are selected. These leaves must show a very light green almost gray white color and be ideally be covered with velvet peach fuzz down. Sowmee is one of the lower grades of white tea, but despite this it has the properties attributed to white teas. The leaves for Sowmee are plucked during late April, May and June. The lack of processing and hand selection is evident in the leaf appearance of Sowmee as it is somewhat mixed and tending flaky and flat. This Sowmee has a more pronounced taste profile - almost oolong tea-like. Many white tea drinkers prefer this cup in that there is a substance to the taste compared to the delicate nuances of other white teas. Modern-day white teas can be traced to the Qing Dynasty in 1796. Back then, teas were processed and distributed as loose tea that was to be steeped, and they were produced from "chaicha, " a mixed-variety tea bush. They differed from other China green teas in that the white tea process did not incorporate de-enzyming by steaming or pan-firing, and the leaves were shaped. The silver needle white teas that were produced from the "chaicha" tea bushes were thin, small and did not have much silvery-white hair. It wasn't until 1885 that specific varietals of Camellia sinensis tea bushes were selected to make "Silver Needles" and other white teas. The large, fleshy buds of the "Big White, " "Small White" and "Narcissus" tea bushes were selected to make white teas and are still used today as the raw material for the production of white tea. By 1891, the large, silvery-white down-covered Silver Needle was exported, and the production of White Peony started around 1922. According to the different standards of picking and selecting, white teas can be classified as Yin Zhen Bai Hao (Silver Needle), Bai Mu Dan (White Peony), Gongmei (Tribute Eyebrow), and Shou Mei (Noble, Long Life Eyebrow). All of these white teas are widely produced in China. The highest-quality
This is loose tea, not bagged. One pound is the equivalent of approximately 200 tea bags. The most popular traditional flavor enhancer for teas is Jasmine. Teas may be scented or contain the actual flowers. Other flowers such as tiny rosebuds may also be used to enhance your other teas.
This is loose tea, not bagged. One pound is the equivalent of approximately 200 tea bags. The most popular traditional flavor enhancer for teas is Jasmine. Teas may be scented or contain the actual flowers. Other flowers such as tiny rosebuds may also be used to enhance your other teas.
Functions: Calms the Shen, Calms the Liver, Benefits the Eyes, Benefits the Heart, Cools the Blood, Tonifies Blood, Disperses Phlegm, Opens the Orifices Indications: A fine tasting tea appealing to the senses and calming to the spirit. It is useful for balancing the emotions when troubled by anxiety and irritability. The herbs in this tea are also known to alleviate sleeping difficulties such as insomnia, restlessness at night and excessive dreaming. This herbal blend is also known to allay forgetfulness and improve concentration. Beneficial for the eyes, this combination soothes red, dry, eyes. Actions: calming, sedating, nourishing, immunity building Standard Dosage: 1-3 cups daily. Ingredients: Morus alba leaf, Poria cocos fungus, Polygonum multiflorum root, Orzya sativa sprout-toasted, Salvia miltiorrhiza root, Ziziphus jujuba fruit, Polygala tenuifolia root. - Sang ye, Fu ling, He shou wu, Chao mi, Dan shen, Hong zao, Yuan zhi. Cautions & Contraindications: Contraindicated during pregnancy.
This is loose tea, not bagged. One pound is the equivalent of approximately 200 tea bags. Shui Hsien is an Oolong tea with a heavy honey fragrance. This Oolong retains the properties of green tea while capturing the depth of black tea. Good for many infusions. With its clear, bright amber color and lingering fragrance, it has a smooth finish and releases an invigorating orchid flavor. The phrase 'Black Tea' is used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage.
This is loose tea, not bagged. One pound is the equivalent of approximately 200 tea bags. Slightly sweet with a creamy flavor. Very light in the cup with a fresh lingering taste. Highly recommended. White tea is one of the most glamorous and expensive teas in the world. It is difficult to obtain, as production is extremely limited. White tea is produced in China exclusively, mainly in Fukien province. The subtle taste of Flowery Pekoe White Tea requires an experienced palate already initiated into the exquisite, subtle flavors of green and oolong teas. Its name, a literal translation from the Chinese, probably comes from the very pale color of its liquor. This tea has a very mellow taste and a hint of sweetness. Although similar to green tea, white tea is very different from other types of tea such as green or black tea. White tea leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Secondly the leaves are not steamed or pan-fired (the process used in green teas) or fermented and fired (the process used in black tea). The leaves are naturally withered and dried in the sun. If mechanical drying is required it is a baking process at temperatures less that 40C. Thirdly only special two leaves and a bud are selected. These leaves must show a very light green almost gray white color and be ideally be covered with velvet peach fuzz down. Modern-day white teas can be traced to the Qing Dynasty in 1796. Back then, teas were processed and distributed as loose tea that was to be steeped, and they were produced from "chaicha, " a mixed-variety tea bush. They differed from other China green teas in that the white tea process did not incorporate de-enzyming by steaming or pan-firing, and the leaves were shaped. The silver needle white teas that were produced from the "chaicha" tea bushes were thin, small and did not have much silvery-white hair. It wasn't until 1885 that specific varietals of Camellia sinensis tea bushes were selected to make "Silver Needles" and other white teas. The large, fleshy buds of the "Big White, " "Small White" and "Narcissus" tea bushes were selected to make white teas and are still used today as the raw material for the production of white tea. By 1891, the large, silvery-white down-covered Silver Needle was exported, and the production of White Peony started around 1922. According to the different standards of picking and selecting, white teas can be classified as Yin Zhen Bai Hao (Silver Needle), Bai Mu Dan (White Peony), Gongmei (Tribute Eyebrow), and Shou Mei (Noble, Long Life Eyebrow). All of these white teas are widely produced in China. The highest-quality white teas are Silver Needle and White Peony, both of which have various grades and are primarily produced in the Fuding and Zhenhe districts of Fujian, China. Silver Needle is carefully hand selected from the tender fleshy sprouts of the "B
This is loose tea, not bagged. One pound is the equivalent of approximately 200 tea bags. Pu-erh or Puer tea is a fermented tea, named after Pu'er county in Yunnan, China. It is an unusual tea, because unlike other teas which are consumed shortly after production, it can be over 50 years old and is usually aged at least 1-4 years. Over this time it acquires an earthy flavour due to fermentation (not the oxidation used for oolong or black teas). This leads to Pu-erh having the unique trait among tea varieties of not losing its qualities after a year or two and of being classified by connoisseurs by year of production. In Cantonese culture, pu-erh is known as po-lay, bo-lay tea, or bo-nay tea and is often drunk during dim sum meals with family and friends, as it is believed to help with digestion. Pu-erh is considered a medicinal tea in China. The Pu-erh tea has been subject to a number of health studies. A number of medical studies have substantiated claims that the tea helps reduce cholesterol levels and saturated fats in humans, and that it might also assist in weight loss. As with many varities of teas and coffees, Pu-erh is named after the region where it was first harvested. There is a small town in the Yunnan province called Pu-erh, and trade in this type of tea was very heavy there. They harvest the tea from a broad-leaved variety of tea, that is supposedly a very ancient strain of tea. All teas have a wide spectrum of health benefits, but Pu-erh has an extra one. Drinking Pu-erh tea can help reduce cholesterol, according to scientific studies. By helping digestion (particularly of fatty foods), Pu-erh is the perfect tea after a heavy meal. The brewed tea is darkly red, and has a bold, earthy taste. For optimum brewing, use boiling water. Unlike most other teas, Pu-erh is usually purchased in a compressed state rather than loose leaves. The leaves are pressed together during processing into a variety of shapes. The 'tea bricks' once used as currency were typically made with Pu-erh tea. You just shave off some tea from the brick or ball, into your teapot. The flavour of Pu-erh is often under-appreciated, because it actually gets better with age. Letting it dry age in a cool closet will improve your cup of tea when the dry aged leaves are finally brewed. The phrase 'Black Tea' is used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage.
This is loose tea, not bagged. One pound is the equivalent of approximately 200 tea bags. Pu-erh or Puer tea is a fermented tea, named after Pu'er county in Yunnan, China. It is an unusual tea, because unlike other teas which are consumed shortly after production, it can be over 50 years old and is usually aged at least 1-4 years. Over this time it acquires an earthy flavour due to fermentation (not the oxidation used for oolong or black teas). This leads to Pu-erh having the unique trait among tea varieties of not losing its qualities after a year or two and of being classified by connoisseurs by year of production. In Cantonese culture, pu-erh is known as po-lay, bo-lay tea, or bo-nay tea and is often drunk during dim sum meals with family and friends, as it is believed to help with digestion. Pu-erh is considered a medicinal tea in China. The Pu-erh tea has been subject to a number of health studies. A number of medical studies have substantiated claims that the tea helps reduce cholesterol levels and saturated fats in humans, and that it might also assist in weight loss. As with many varities of teas and coffees, Pu-erh is named after the region where it was first harvested. There is a small town in the Yunnan province called Pu-erh, and trade in this type of tea was very heavy there. They harvest the tea from a broad-leaved variety of tea, that is supposedly a very ancient strain of tea. All teas have a wide spectrum of health benefits, but Pu-erh has an extra one. Drinking Pu-erh tea can help reduce cholesterol, according to scientific studies. By helping digestion (particularly of fatty foods), Pu-erh is the perfect tea after a heavy meal. The brewed tea is darkly red, and has a bold, earthy taste. For optimum brewing, use boiling water. Unlike most other teas, Pu-erh is usually purchased in a compressed state rather than loose leaves. The leaves are pressed together during processing into a variety of shapes. The 'tea bricks' once used as currency were typically made with Pu-erh tea. You just shave off some tea from the brick or ball, into your teapot. The flavour of Pu-erh is often under-appreciated, because it actually gets better with age. Letting it dry age in a cool closet will improve your cup of tea when the dry aged leaves are finally brewed. The phrase 'Black Tea' is used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage.
Effective in allergies, anemia, cold & flu, constipation, diabetes, digestive disorders, and liver problems. Indian Gooseberry, Emblic myrobalan, Amla, Amalaki Clinical Research:The fruit is one of the richest natural sources of vitamin C , containing up to 720 mg/100g of fresh pulp and 921 mg/100cc of pressed juice. This is approximately 20 times the vitamin C content of an orange. Amalaki fruit has, in fact, been used sucessfully to treat human scurvy. It is also effective in the treatment of amlapitta (peptic ulcer) , as well as in non-ulcer dyspepsia. The alcoholic extract (1gm/kg) given to isoprotenol-pretreated rats resulted in an increase in cardiac glycogen and a decrease in serum LDH, suggesting a cardioprotective action. It also demonstrated a statistically significant reduction in serum cholesterol levels and an antiatherogenic effect in rabbits. Traditional Uses: The fruit is commonly used in the treatment of burning sensation anywhere in the body, anorexia, constipation, urinary discharges, inflammatory bowels, cough, hemorrhoids, fever, thirst, and toxicity of the blood. The juice of the fresh bark mixed with honey and turmeric is given in gonorrhea. The leaf infusion with fenugreek seeds is given in chronic diarrhea. Acute bacillary dysentery may be treated with a syrup of amalaki and lemon juice. The exudation from incisions made into the fruit is used as a collyrium in inflammatory eye conditions; the seeds are powdered and used to treat asthma, bronchitis, and biliousness. It is an ingredient in several important medicinal preparations including Triphala ('three fruits'), a laxative and carminative, and the famous Chyvanaprash, a general tonic for people of all ages which improves mental and physical well-being. Indications: dyspepsia, peptic ulcer, general debility, constipation, hypercholesterolemia, fever. Formulations and Dosage: infusion : 20-30 ml bid powder: 2-5 gm bid Chyavanaprash : 8-12 gm qd or bid Triphala : 2 gm bid' Phyllemblin, an active principle isolated from the 80% alcoholic extract of Emblica officinalis acts on cardiovascular and other systems partly like adrenaline and partly like ephedrine. The investigations support the use of this drug by Avicenna (Sheikh Bu Ali Sina) in the treatment of cardiovascular diseases and its present use in cardiovascular and chest diseases in the Indian systems of medicine.
Common names: Holy Basil, Tulsi, Tulasi, Kemangen. Tulsi has been used for thousands of years in Ayurveda for its diverse healing properties. It is mentioned by Charaka in the Charaka Samhita, an ancient Ayurvedic text. Tulsi is considered to be an adaptogen, balancing different processes in the body, and helpful for adapting to stress. Marked by its strong aroma and astringent taste, it is regarded in Ayurveda as a kind of ''elixir of life'' and believed to promote longevity. Tulsis extracts are used in ayurvedic remedies for common colds, headaches, stomach disorders, inflammation, heart disease, various forms of poisoning, and malaria. Traditionally, tulsi is taken in many forms: as herbal tea, dried powder, fresh leaf, or mixed with ghee. Essential oil extracted from Karpoora Tulsi is mostly used for medicinal purposes and in herbal cosmetics, and is widely used in skin preparations due to its anti-bacterial activity. For centuries, the dried leaves of Tulsi have been mixed with stored grains to repel insects. Recent studies suggest that Tulsi may be a COX-2 inhibitor, like many modern painkillers, due to its high concentration of eugenol (1-hydroxy-2-methoxy-4-allylbenzene). One study showed Tulsi to be an effective treatment for diabetes by reducing blood glucose levels. The same study showed significant reduction in total cholesterol levels with Tulsi. Another study showed that Tulsi's beneficial effect on blood glucose levels is due to its antioxidant properties. Tulsi also shows some promise for protection from radiation poisoning and cataracts. This cultivar (Ocimum sanctum = Ocimum tenuiflorum) is characterized by an intensive sweet-camphoraceous fragrance; in India, it is not much used as a culinary herb (although there are scattered reports of such usage), but has a strong religious meaning, being sacred to Vishnu and symbolizing either his wife Lakshmi or the wives of his various avatars. Indian Sacred Basil owes its stronger, somewhat pungent taste to a sesquiterpenoid, -caryophyllene, and a phenylpropanoid, methyl eugenol (both around 30%) plus minor amounts of methylchavicol (10%). It is the main ingredient of the ''Charna Amrita'' a liquid nectar offering to Lord Krishna. Charna Amrita contains Tulsi leaves, Ghee, Milk, Yoghurt, and Honey. It is distributed among devotees after worship. It is said to protect his devotees from several diseases and to promote their long life, health and happiness. Holy Basil, Occimum Sanctum, is known as Rama Tulsi due to its green color. Uses in Ayurveda: Nirvine tonic. Anti-depressive. Burned as an uplifting incense. Ferbrifuge (fever-reducer). It is useful in migraine, headaches, digestive problems, chest infection etc.
Effective for arthritis, bronchitis, diabetes, fevers, weight loss, PMS, stress, and ulcers. Used as a decoction, inhalant and capsule. Boswellia has attracted a lot of attention in the world medical community because it possesses anti-inflammatory action that is just as effective against most types of arthritis as most prescription medication, yet Boswellia does not have any side of the side effects. A type of frankincense, Boswellia serrata is a moderate to large branching tree found in India, Northern Africa, and the Middle East. Strips of bark are peeled away, yielding a gummy oleo-resin which contains oils, terpenoids, and gum. Extracts of this gummy exudate have been traditionally used in the Ayurvedic system of medicine as an anti-arthritic. These gum resins are also known as guggals. Research conducted in India found that an extract of Boswellia was more beneficial, less toxic, and more potent than the standard drug of choice for rheumatic disorders, Ketoprofen (benzoyl hydrotropic acid). Ketoprofen is preferred over other anti-inflammatories such as indomethacin, phenylbutazone or acetylsalicylic acid. Boswellic acids (BA) are believed to suppress the proliferating tissue found in the inflammed areas and also prevents the breakdown of connective tissue. Bronchial asthma was reduced in 70% of 40 patients treated with gum resin at 300 mg thrice daily for 6 weeks in a double-blind trial (Gupta 1998). Usage of NSAIDs declined 5.8% in the Boswellia group vs. 3.1% in the placebo group but no other benefit was noted in a study with 78 rheumatoid arthritis out-patients taking 9 tablets (3600 mg) Boswellia or placebo daily (Sander 1998) Ulcerative colitis (where leukotrienes have been implicated) was put into remission for 82% of the Boswellia gum resin (350 mg thrice daily) group vs. 75% of the sulfasalazine (1 g thrice daily) group after 6 weeks (Gupta 1997) Osteoarthritic pain and disability were reduced by a mixture of Withania somnifera roots, Boswellia serrata stem, Curcuma longa rhizomes and a zinc complex in a double-blind trial with 42 patients.
Improves memory, increases learning capacity, relieves stress and anxiety. Ideal for students and the elderly. Nutritionally supports concentration, clarity and memory. Brahmi traditionally used in Ayurveda as a brain and mind tonic. The word ''Brahmi'' is Sanskrit and can be translated from Sanskrit as ''The Goddess of Supreme Wisdom'' because it has helped spiritual seekers for millennia to attain the wisdom that they sought. It is actually one of the 'original' medicines of Ayurveda and is praised in 3000-year-old books. It is used to naturally revitalize nerve and brain cells, to increase mental capacities, memory, concentration, intelligence, mental endurance, verbal articulation and to decrease senility, stress and stress related diseases. Promoting the clarity and mental balance needed to remain calm and efficient in todays busy world and reducing anxiety and stress, it is an excellent formula for active people and students of all ages. For decades it has been used in the west as an energy tonic and as a smart drug under the name Gotu Kola, which is actually another traditional Ayurvedic herb (Hydrocotyle asiatica, Centella asiatica). Indian Journal of Pharmacology 1997; 29: S359-S365 NEUROPSYCHOPHARMACOLOGICAL EFFECTS OF THE AYURVEDIC NOOTROPlC BACOPA MONNlERA LINN. (BRAHMI) H.K SINGH. B.N. DHAWAN Central Drug Research Institute, Lucknsw 226 001 India SUMMARY Bacopa monniera Linn. (Brahmi) has been used since times immemorial as nerve tonic for Improvement of memory. The authentication of the traditional claims of brahmi was initiated by investigating the effect of an alcoholic extract of this plant on acquisition, consolidation and retention of three newly acquired behavioural responses in albino rats, viz.. a foot-shock motivated brightness discrimination response, active conditioned avoidance response and Sidman continuous avoidance response. The facilitatory effect of the brahmi extract (40 mg/kg, p o. x 3d) was manifest in all the three learning responses as it augmented both the cognitive function and mental retention capacity. The chemical constituent responsible for the facilitator) effect of brahmi on learning schedules was identified as a mixture of two saponins designated as bacosides A and B.The bacosides significantly improved the acquisition, consolidation and retention in the shock-motivated brightness discrimination response, active conditioned avoidance response and produced a dose-dependent facilitation of discretion between an aversive (LiCL) and palatable fluid (sucrose) in the conditioned taste aversion (CTA) response. Bacosides also attenuated the retrograde amnesia produced by Immobilisation induced stress, E C S and scopolamine. They also enhanced protein kinase activity and produced an Increase in protein in hippocampus. :~ Bacosides were also found to be safe in regulatory pharmacological and toxicological studies and were well tolerated by normal healthy male human volun
Deeply appreciated for its comforting effects, chamomile is soothing to the soul and nervous system. Our organic Chamomile Herb Tea is a great way to unwind at the end of the day. [Caffeine-free] Choice Organic Teas premium-original line offers a complete selection of superior tasting teas with an environmental conscience. Working closely with international growers, we select only the finest tasting certified organic ingredients to create teas and infusions known for their outstanding character and clarity of flavor. Each tea bag is made from entirely unbleached natural fibers and individually wrapped in a paper envelope.
Used as an infusion, decoction, extract and tincture. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Chaste tree fruit for 'Irregularities of the menstrual cycle. Premenstrual complaints. Mastodynia [breast pain].' 'Daily dosage: aqueous-alcoholic extracts corresponding to 30 - 40 mg of the drug. Mode of Administration: Aqueous-alcoholic extracts (50 - 70 percent v/v) from the crushed fruits taken as liquid or dry extract.' Chaste tree fruit contains iridoid glycosides, flavonoids, and terpenoids. Clinical trials have shown significant reduction of the whole range of PMS symptoms resulting from prolonged use of Chaste tree berry extract, from irritability and headaches to cramping and breast pain. Other trials have shown genuine effectiveness for women suffering from infertility and irregular periods. Grieve's classic 'A Modern Herbal': '...the berries somewhat like peppercorns, dark purple, halfcovered by their sage-green calyxes, yellowish within, hard, having an aromatic odour; taste warm, peculiar. The seeds were once held in repute for securing chastity, and the Athenian matrons in the sacred rites of Ceres used to string their couches with the leaves.' 'The fresh ripe berries are pounded to a pulp and used in the form of a tincture for the relief of paralysis, pains in the limbs, weakness, etc.' Chaste Tree Berries are ancient in European tradition for hemorrhage following childbirth and menstrual regulation, discussed at length by Hippocrates, Dioscorides and Theophrastus. Contemporary research supports these ancient physicians, showing that the whole fruit is medicinally active. Vitex causes the pituitary gland to produce luteinizing hormone. This increases progesterone production and helps regulate a woman's cycle, re-establishing the normal balance between estrogen and progesterone. The underproduction of progesterone can cause PMS and other related problems. This glandular balancing can be profoundly helpful during menopause. Vitex also keeps prolactin secretion in check. The ability to decrease mildly elevated prolactin levels may benefit some infertile women as well as some women with premenstrual syndrome. A double-blind study, confirming other studies, showed Vitex to be more effective than vitamin B6 in controlling PMS symptoms. This is not a fast acting remedy, and will not give immediate symptomatic relief. It is safe to use over long periods. http://www.herbmed.org/Herbs/Herb135.htm: Clinical Trials Women with fertility disorders benefited from V. agnus-castus obtaining more pregnancies then the placebo group Gerhard 1998 1.8 ml/d (60 drops) Vitex extract for 3 months to 48 women reduced menstrual associated breast pain Halaska 1998 Prolactin increased in men taking 120 mg/d but decreased with 480 mg/d Merz 1996 20 mg/d V. agnus castus to hyperprolactinaemia patients reduced prolactin release, shortened lut
This is Starwest's nitrogen-flushed double wall silverfoil pack. All certified organic ingredients: Cinnamon, Cardamom, Ginger, Cloves, and Black Pepper.
Protects the body against bacteria, viruses, other disease-causing germs. Builds and cleans the blood. Boosts the immune system. The spices add a sweet and warming flavor.
GastroEase Herb Tea is a unique popular beverage in China made of dark roasted wild millet and astragalus grown in northeast China. It provides vitamins A, B, C and carbohydrates. As a food supplement it is extensively used in Chinese medicine to fortify the digestive system, remove food stagnation and accumulation, regulate acidity, etc. It may help calm the stomach and alleviate other conditions. Astragalus is used to enhance immunity and energy.
Gotu Kola is known in India and Pakistan as a 'longevity' herb, though this has not been proven. It is used to increase energy, improve memory, and alleviate depression. Some people are using to treat Alzheimer's disease. It is also used externally on wounds, burns, and psoriasis. It seems to strengthen the walls of blood vessels, thus making it a possible treatment for varicose veins. Grieve's classic 'A Modern Herbal': 'A valuable medicine for its diuretic properties; has long been used in India as an aperient or alterative tonic, useful in fever and bowel complaints and a noted remedy for leprosy, rheumatism and ichthyosis; employed as a poultice for syphilitic ulcers. In small doses it acts as a stimulant, in large doses as a narcotic...' The herbs calming properties make it well suited for overcoming insomnia and making one calm for yoga and meditative practices. It is commonly used to rebuild energy reserves improve memory and treat fatigue, both mental and physical. Gotu kola has been referred to as ''food for the brain''. This oriental herb has demonstrated mild tranquilizing, anti-anxiety and anti-stress effects, as well as improving mental functions such as concentration and memory. It has a calming effect on the body and is chiefly used to support the central nervous system. These beneficial qualities make Gotu kola an excellent herb for children with A.D.D. because it has a stimulating effect on the brain that increases one's ability to focus while having a soothing and relaxing effect on an overactive nervous system. Gotu kola is often confused with kola nut. Due to this confusion, some people assume the rejuvenating properties of Gotu kola are due to the stimulating effects of caffeine contained in kola nut. In fact, Gotu kola is not related to kola nut and contains no caffeine. There are three main chemical constituents in Gotu kola. The first is asiaticoside, which is a triterpene glycoside and classified as an antibiotic. It aids in wound healing and has been used in the treatment of leprosy and tuberculosis in the Far East. The second constituent is a pair of chemicals, brahmoside and brahminoside, which are saponin glycosides. These are diuretic in nature and have a slightly sedative action in large doses. Finally, there is madecassoside, a glycoside that is a strong anti-inflammatory agent. The plant is also a source of Vitamin K, magnesium, calcium and sodium. Gotu Kola has been found to have significant results in healing of skin, other connective tissues, lymph tissue, blood vessels, and mucous membranes. Researchers have found that Gotu kola contains several glycosides that exhibit wound healing and anti-inflammatory activities and that asiaticosides stimulate the formation of lipids and proteins necessary for healthy skin. Gotu kola affects various stages of tissue development, including keratinization (the process of replacing skin after sores or ulcers), the synthesis of collagen (the first step in
Indian almond. One of the key ingredients in the blend known as Triphala, this herb has a bitter and pungent taste. In Ayurveda, Haritaki is depicted as being held in the hand of the Medicine Buddha and is also a sacred herb for Lord Shiva. Use of Triphala is at the heart of Ayurvedic medicine which often promotes health through successive steps of purification and tonification. Terminalia chebula is a safe and effective purgative, expectorant and tonic. It is used traditionally as a laxative and astringent, the fruit gently improves bowel regularity without excessively irritating the colon. The fruits tannins protect the gut wall from irritation and infection and tend to reduce intestinal secretions. Likewise, the fruit helps to counter acidic indigestion and heartburn. King's American Dispensatory, 1898: 'They impart a green color to the saliva, and have an astringent, sourish taste. Like rhubarb, they have been found to possess both cathartic and astringent properties (Apery), and are reputed of some value in the chronic forms of diarrhoea, dysentery, and catarrhal diseases of the bowels. The dose is from 2 to 5 grains, in pill or capsule, every 2 to 4 hours.'
Also known as Night Jasmine, Coral Jasmine, Parijat, Shephali. The Night-flowering Jasmine (Nyctanthes arbortristis) is native to the Bengal region of India, where it is known as Shephali. The tree is sometimes called the tree of sorrow because the flowers lose their brightness during daytime; the taxonomic name arbortristis also means ''sad tree''. The flowers can be used as a source of yellow dye for clothing. The flower is the official flower of the state of West Bengal, India, as well as the Kanchanaburi Province, Thailand. Traditionally, the flowers of this plant are known to be effective as stomachic, carminative, astringent, antibilious, expectorant, hair tonic and are used in the treatment of piles and various skin diseases. The bark is used for the treatment of bronchitis and snakebite. The leaves are antibacterial, antiinflammatory and anthelmintic. Further, a dye extracted from the corolla tube is used to lend colour to Tussore Silk. The flowers are bitter astringent, opthalmic, stomachic and carminative. It is an expectorant, bitter and tonic, febrifuge, and mild purgative. It is used in bilious and obstinate remittent fever, sciatica, and rheumatism. It is also very useful in constipation of children. Traditional Ayurvedic remedies: Abdominal discomfort: Grind together the seeds of Nyctanthes arbortristis with some quantity of black pepper and dried ginger to make a paste. Make twenty-one pills / tablets from this paste. Take one pill orally in a day. Constipation: Extract juice from the leaves of Nyctanthes arbortristis. Take one teaspoonful of this juice orally in empty stomach. (Preferably in early morning) Jaundice: Extract juice from the leaves of Nyctanthes arbortristis. Take one teaspoonful of this juice orally with a glass of sugar, candy, water. Continue this process twice a day for five days. Malaria: Extract juice from the leaves of Nyctanthes arbortristis. Take orally one teaspoonful of this juice. Or grind together the leaves of Nyctanthes arbortristis with some quantity of black pepper, and extract juice from it. Take one teaspoonful of this juice orally with honey twice a day for seven days. Extract juice from the leaves of Nyctanthes arbortristis. Take one teaspoonful of this juice orally with half teaspoonful of honey twice a day till it cures. Or grind the leaves of Nyctanthes arbortristis to make paste. Sun-dried this paste to make small pills. Take 3 pills orally at a time in a day till it cures. Or boil the leaves of Nyctanthes arbortristis with water. Filter the decoction. Take one teaspoonful of this decoction orally with a cup of milk. Take the decoction twice a day for two days. Also good for: fever, rheumatism.
This is Starwest's nitrogen-flushed double wall silverfoil pack. Approximately 200 tea bags per pound. Makes red zinger tea, mixed with any number of other herbs. The flower is a good adddition to spicy salads, and it makes a fruity, fragrant smoke, both for meats and fish, and in a pipe. Hibiscus tea does have a laxative effect due to its high content of poorly absorbable fruit acids. Researchers have also found that extracts of Hibiscus leaf tend to slightly relax the uterus and reduce blood pressure, thus making it a rather relaxing smoking and sipping herb, especially for those with high blood pressure. http://www.hort.purdue.edu/newcrop/duke_energy/Hibiscus_sabdariffa.html: Source of a red beverage known as jamaica in Mexico (said to contain citric acid and salts, serving as a diuretic). Calyx, called karkade in Switzerland, a name not too different from the Arabic. Karkade is used in jams, jellies, sauces, and wines. In the West indies and elsewhere in the Tropics the fleshy calyxes are used fresh for making roselle wine, jelly, syrup, gelatin, refreshing beverages, pudding, and cakes, and dried roselle is used for tea, jelly, marmalade, ices, ice-cream, sherbets, butter, pies, sauces, tarts, and other desserts. Calyxes are used in the West Indies to color and flavor rum. Tender leaves and stalks are eaten as salad and as a pot-herb and are used for seasoning curries. Seeds have been used as an aphrodisiac coffee substitute. Fruits are edible (Watt and Breyer-Brandwijk, 1962). Perry cites one study showing roselle's usefulness in arteriosclerosis and as an intestinal antiseptic (Perry, 1980). Roselle is cultivated primarily for the bast fiber obtained from the stems. The fiber strands, up to 1.5 m long, are used for cordage and as a substitute for jute in the manufacture of burlap. Folk Medicine Medicinally, leaves are emollient, and are much used in Guinea as a diuretic, refrigerant, and sedative; fruits are antiscorbutic; leaves, seeds, and ripe calyxes are diuretic and antiscorbutic; and the succulent calyx, boiled in water, is used as a drink in bilious attacks; flowers contain gossypetin, anthocyanin, and glucoside hibiscin, which may have diuretic and choleretic effects, decreasing the viscosity of the blood, reducing blood pressure and stimulating intestinal peristalsis. In Burma, the seed are used for debility, the leaves as emollient. Taiwanese regard the seed as diuretic, laxative, and tonic. Philippines use the bitter root as an aperitive and tonic (Perry, 1980). Angolans use the mucilaginous leaves as an emollient and as a soothing cough remedy. Central Africans poultice the leaves on abscesses. Alcoholics might consider one item: simulated ingestion of the plant extract decreased the rate of absorption of alcohol, lessening the intensity of alcohol effects in chickens (Watt and Breyer-Brandwijk). http://www.herbmed.org/Herbs/Herb43.htm: Clinical Trials 11.2% decrease in syst
This is Starwest's nitrogen-flushed double wall silverfoil pack. Delicious honey-fragrant Honeybush tea (Cyclopia intermedia) wild-harvested in the mountains of the Eastern Cape in South Africa. Honeybush tea tastes like honey without the sweetness. Honeybush tea, used as an infusion or thick decoction, has very low tannin content and contains no caffeine. It is therefore especially valuable for children and patients with digestive and heart problems where stimulants and tannins should be avoided. Honeybush tea is normally consumed with milk and sugar, but to appreciate the delicate sweet taste and flavour, no milk or sugar should be added. Descriptions of the flavour vary from that of hot apricot jam, floral, honey-like and dried fruit mix with the overall impression of sweetness. The tea has the added advantage that the cold infusion can also be used as iced tea and that it blends well with fruit juices. Honeybush tea is prepared by boiling about 4-6 g of the dried material (approximately 2-3 tablespoonfuls) per liter for 20 minutes. There are currently two distinct methods used for honeybush tea fermentation, fermentation in a curing heap and fermentation at elevated temperatures in a preheated ''baking-oven''. Research by the Department of Chemistry of the University of the Orange Free State indicated those substantial amounts of (+)-pinitol is present in Honeybush tea. Pinitol is used as an expectorant and also has anti-diabetic activity. Honeybush tea processes numerous properties that enhance the health of people that use it: Isoflavones & Coumestans The dietary phyto-estrogen-hormone-dependant process. This is advantageous for: Regulation of menstruation cycles Prevention of breast, prostate and Uterus cancer Reduces the risk of Oesteoporosis Anti-fungal properties Anti-virus properties Anticholesterolemic-lowers cholesterol levels Hypolipemic-lowers fat levels Anti-microbial Anti-oxidant Specific Luteolin is anti-spasmodic and anti-oxidant. 4-Hydroxycinnomic acid is anti-fungus and Antihepatotoxic. Xanthones Anti-inflammatory Anti-hepatotoxic works against kidney poisoning Anti-virus Anti-diarrhea Anti-fungus Anti-oxidants Anti-depressant Flavones Vitamin-type activity (mixture of eriodictyol and hesperidien) Anti-oxidants Anti-microbial Anti-virus Anti-inflammatory Spasmolytic Diuretic (increases Urinating) Non-feeding sweeteners Research on Honeybush tea has only started recently in the 90s and already great progress was made on testing and researching the medicinal values of this tea. De Nysschen et al found 1995 three major phenolic compounds in honeybush tealeaves: a xanthone c-glycoside, mangiferin and O-glycosides of hesperitin and isosakuranetin, two flavanones.
Jointflex is made of wild dioscorea grown in the pollution-free forest of northeast China. Dioscorea contains trillin, diosgenin, etc. and is used in Chinese medicine mainly to maintain normal joint functions, to improve blood circulation in the limbs, and promote natural healing.
This is Starwest's nitrogen-flushed double wall silverfoil pack. Caffeine-free blend of spearmint, lemongrass, chamomile, raspberry, passion flower, elder flower and berries, rose buds, orange flowers and linden.
Famous for its delicious distinctive flavor, licorice is essential in innumerable candy, confection and beverage recipes and makes an estimable liquer. It is also a traditional herbal remedy with an ancient history and world wide usage. Modern research has shown it to have effects upon, amongst other organs, the endocrine system and liver. As an anti-hepatotoxic licorice tea is helpful in the treatment of chronic hepatitis and cirrhosis, for which it is been widely used in Japan. Much of the liver orientated research has focused upon the triterpene glycyrrhizin. This inhibits hepatocyte injury caused by carbon tetrachloride, benzene hexachloride and PCB. Antibody production is enhanced by glycyrrhizin, possibly through the production of interleukin. Glycyrrhizin inhibits the growth of several DNA and RNA viruses, inactivating Herpes simplex virus particles irreversibly. It has a variety of uses in bronchial problems such as catarrh, bronchitis and coughs in general. Liquorice is used in allopathic medicine as a treatment for peptic ulceration, a similar use to its herbal use in gastritis and ulcers. It can be used in the relief of abdominal colic. Grieve's classic 'A Modern Herbal': The action of Liquorice is demulcent, moderately pectoral and emollient. It is a popular and well-known remedy for coughs, consumption and chest complaints generally, notably bronchitis, and is an ingredient in almost all popular cough medicines on account of its valuable soothing properties. The Extract enters into the composition of cough lozenges and pastilles, with sedatives and expectorants. It is largely used in conjunction with infusion of linseed in the treatment of irritable cough, sore throat and laryngitis, and an infusion made by boiling 1 OZ. of the bruised root deprived of its bark, with 1 pint of water for a few minutes, may be employed in the treatment of sore throat and in catarrhal conditions of the urinary intestinal tracts. The powdered root is useful in pill-making on account of its absorbent qualities, being used to impart stiffness to pill masses and to prevent the adhesion of pills
Broomrape has alkaloids, etc. Ginseng has amino acids, folic acid, vitamins B1, B2, selenium, panaxosides, RH2, etc., and is famous for its tonifying quality. Chinese medicine uses astragalus to enhance energy and support the immune system and considers broomrape an elixir for sexual functions.
Carefully selected low-caffeine organic green teas are blended with organic herbs; spearmint, peppermint and lemongrass. A tea of hospitality and quiet grace. Choice Organic Teas premium-original line offers a complete selection of superior tasting teas with an environmental conscience. Working closely with international growers, we select only the finest tasting certified organic ingredients to create teas and infusions known for their outstanding character and clarity of flavor. Each tea bag is made from entirely unbleached natural fibers and individually wrapped in a paper envelope.
Commonly known in the West as 'Cyperus', this herb has an ancient history of use as an analgesic, antibacterial, nervine, stimulant and innumerable other uses. In China it has long been used as a painkiller, aphrodisiac, bactericide and tonic. Similar ancient usages are found in Egypt, India, Japan, Java, Sudana and Turkey. Used as a tea or strong boiled decoction, it is a painkilling sedative with a calming effect on the stomach.
At the onset of indigestion traditional Ayurvedic practice is to drink a strong neem tea. Neem tea is also considered a calmative and immune strengthener. Traditionally known as the 'village pharmacy', the Neem tree's pesticidal and medicinal properties have been known and used for centuries in India. The bark of the neem tree is used for cosmetics, health care products and medicinal preparations. The leaves are medicinal. The kernel of the neem fruit is crushed to yield an oil which is used chiefly in pest controlling preparations and also in medicinal, cosmetic and health care products. Neem tea can be made from the herb powder using the traditional infusion method. Put the brew into a tall glass jar or bottle and let it stand in the refrigerator until the sediment settles to the bottom. Then draw off or siphon the liquid on top into a jug or storage bottle. Allowing the sediment to sit in the brew overnight in the fridge stengthens the brew. Though not a panacea, the tropical evergreen can be a major factor in preventing and treating many problems, some of which have been successfully treated with neem for centuries. Prescription medicines made from neem extracts, approved by the Indian equivalent of the FDA, are used to treat a number of these conditions. Neem boosts the immune system on all levels while helping the body fight infection even before the immune system is called to action. It also stimulates the production of T-cells to mount a head-on attack against infections. Unlike synthetic antibiotics, Neem does not destroy beneficial bacteria and other microorganisms needed to maintain optimum health. This is a remarkable herb well worth investigating in depth. Unlike much oif the rest of the plant, Neem oil is for external use only. Neem oils highly concentrated anti-microbial active ingredients can be used directly on cuts, scrapes or serious skin conditions. The concentrated essential fatty acids help to restore moisture and elasticity to the skin while it disinfects and heals.
Olive leaf is a delicious and natural tool to fight over one hundred viral and bacterial conditions. Olive Leaf is a caffeine free antioxidant with a mellow flavor that has also been shown to lower blood pressure, reduce cholesterol, improve respiratory response and improve skin health Olive Leaf Tea is flavorful itself and mixes very well with many other herbs and flavorings. Olive leaves have always had a reputation as a health-enhancer. Grieve's classic 'A Modern Herbal': 'The leaves are astringent and antiseptic. Internally, a decoction of 2 handsful boiled in a quart of water until reduced to half a pint has been used in the Levant in obstinate fevers. Both leaves and bark have valuable febrifugal qualities.' Modern research is centered on the olive leafs powerful antibiotic, antiviral and antifungal properties, which support the immune system and yet do not harm beneficial bacteria. Olive leaf contains oleuropein and several types of flavonoids, including rutin, apigenin, luteolin. Oleuropein has been experimentally shown to decrease blood pressure and dilate the arteries surrounding the heart. Oleuropein inhibits the unhealthy oxidation of the 'bad' LDL cholesterol. LDL oxidation is a precursor to hardening of the arteries (atherosclerosis). Mediterranean peoples, who eat plenty of olive products, have a lower rate of atherosclerosis than people who don't. Oleuropein is converted in brine into elenolic acid, which has been clinically shown to have antibacterial actions against several species of human-infecting bacteria. http://www.alphazee.com/olive-leaf/olea.html: James R. Privitera, M.D.: 'And the dove came in to him in the evening, and lo, in her mouth was an olive leaf plucked off. So Noah knew that the waters were abated from off the earth.' (Genesis 8 : 11) In 1854, the Pharmaceutical Journal carried a report by one Daniel Hanbury and contained the following simple healing recipe: Boil a handful of leaves in a quart of water down to half its original volume. Then administer the liquid in the amount of a wineglass every 3 or 4 hours until the fever is cured. Decades later, scientists isolated a bitter substance from the leaf and named it oleuropein. It was found to be one ingredient in a compound produced by the olive tree that makes it particularly robust and resistant against insect and bacterial damage. From a technical angle, oleuropein is an iridoid, a structural class of chemical compounds found in plants. It is present in olive oil, throughout the olive tree, and is, in fact, the bitter material that is eliminated from the olives when they are cured. In 1962, an Italian researcher reported that oleuropein lowered blood pressure in animals. This triggered a flurry of scientific interest in the olive leaf. Other European researchers confirmed this interesting finding. In addition, they found it could also increase blood flow in the coronary arteries, relieve arrhythmias, and pr
Ti Kuan Yin is considered part of the Oolong tea family as a semi-fermented tea. Ti Kuan Yin is known as a special variety of Camellia Sinesis (tea plant). Named for the Buddhist Goddess Kuan Yin (Guan Yin), Ti Kuan Yin Oolong Tea is perhaps Fujian Province's most famous oolong tea. Medium body, pleasant aftertaste. Steep twice or more. Due to sometimes a dark appearance of the dry leaves and an ancient story, Ti Kuan Yin is named after the Iron Goddess of Mercy. This is loose green tea, not bagged. One pound is the equivalent of approximately 200 tea bags. The phrase 'Black Tea' is also used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. Tea contains only four calories per cup when consumed without added ingredients but is a source of several B-complex vitamins, including B2 and nicotinic acid. Caffeine is responsible for tea's stimulating effect. Flavor is produced by volatile oils, and astringency and color by tannin.
This is Starwest's nitrogen-flushed double wall silverfoil pack. Approximately 260 tea bags per pound. Grieve's classic 'A Modern Herbal': 'Spearmint is chiefly used for culinary purposes. The properties of Spearmint oil resemble those of Peppermint, being stimulant, carminative and antispasmodic, but its effects are less powerful, and it is less used than Peppermint, though it is better adapted for children's maladies.' 'From 2 to 5 drops may be given on sugar, or from to 1 teaspoonful of spirit of Spearmint, with 2 tablespoonsful of water.' 'Spearmint oil is added to many compounds on account of its carminative properties, and because its taste is pleasanter and less strong than Peppermint. A distilled water of Spearmint will relieve hiccough and flatulence as well as the giddiness of indigestion.' 'For infantile trouble generally, the sweetened infusion is an excellent remedy, and is also a pleasant beverage in fevers, inflammatory diseases, etc. Make the infusion by pouring a pint of boiling water on an ounce of the dried herb; the strained-off liquid is taken in doses of a wineglassful or less.' 'It is considered a specific in allaying nausea and vomiting and will relieve the pain of colic. A homoeopathic tincture prepared from the fresh plant in flower has been found serviceable in strangury, gravel, and as a local application in painful haemorrhoids. Its principal employment is for its febrifuge and diuretic virtues. 'Preparations and Dosages: Fluid extract, to 1 drachm. Water, B.P. and U.S.P., 4 drachms. Spirit, U.S.P., 30 drops.' 'When eaten with lamb, very finely chopped in sweetened vinegar, in the form of mint sauce, mint greatly aids the digestion, as it makes the crude, albuminous fibres of the immature meat more digestible. The volatile oil stimulates the digestive system and prevents septic changes within the intestines.' 'The fresh sprigs of mint are used to flavour green peas and also new potatoes, being boiled with them, and the powdered, dried leaves are used with pea soup and also in seasonings. On the Continent, especially in Germany, the powdered, dried mint is often used at table for dusting upon pea and bean purees, as well as on gravies.' 'A grating of mint is introduced sometimes into a potato salad, or into a fowl stuffing, and in Wales it is not unusual to boil mint with cabbage.' 'Mint Jelly can be used instead of mint sauce, in the same manner as red currant jelly. It may be made by steeping mint leaves in apple jelly, or in one of the various kinds of commercial gelatine. The jelly should be a delicate shade of green. A handful of leaves should colour and flavour about half a pint of jelly. Strain the liquid through a jelly bag to remove all particles of mint before allowing to set.' 'Mint Vinegar is made as follows: Fill a jar or bottle with young mint leaves picked from the stalks. Cover with cold vinegar and cork or cover the bottle. Infuse for 14 days, then stra
This is Starwest's nitrogen-flushed double wall silverfoil pack. Used as an infusion, extract and tincture. This great tasting aromatic herb, and its close relatives in the mint family, are used as teas and soup, stuffing, meat, salad and dessert seasoning all over the world. Peppermint tea is a great household remedy for an oncoming cold, nervous or upset stomach. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Peppermint leaves for 'Spastic complaints of the gastrointestinal tract as well as gall bladder and bile ducts.' 'Dosage: Internal: 3 - 6 g of leaf; 5 - 15 g of tincture (according to Erg. B. 6); equivalent preparations. Mode of Administration: Cut herb for infusions, extracts of peppermint leaves for internal use. Actions Direct antispasmodic action on the smooth muscle of the digestive tract; Choleretic; Carminative.' Grieve's classic 'A Modern Herbal': 'Peppermint oil is the most extensively used of all the volatile oils, both medicinally and commercially. The characteristic anti-spasmodic action of the volatile oil is more marked in this than in any other oil, and greatly adds to its power of relieving pains arising in the alimentary canal.' 'From its stimulating, stomachic and carminative properties, it is valuable in certain forms of dyspepsia, being mostly used for flatulence and colic. It may also be employed for other sudden pains and for cramp in the abdomen; wide use is made of Peppermint in cholera and diarrhoea.' 'It is generally combined with other medicines when its stomachic effects are required, being also employed with purgatives to prevent griping. Oil of Peppermint allays sickness and nausea, and is much used to disguise the taste of unpalatable drugs, as it imparts its aromatic characteristics to whatever prescription it enters into. It is used as an infants' cordial.' 'The oil itself is often given on sugar and added to pills, also a spirit made from the oil, but the preparation in most general use is Peppermint Water, which is the oil and water distilled together. Peppermint Water and spirit of Peppermint are official preparations of the British Pharmacopoeia.' 'In flatulent colic, spirit of Peppermint in hot water is a good household remedy, also the oil given in doses of one or two drops on sugar.' 'Peppermint is good to assist in raising internal heat and inducing perspiration, although its strength is soon exhausted. In slight colds or early indications of disease, a free use of Peppermint tea will, in most cases, effect a cure, an infusion of 1 ounce of the dried herb to a pint of boiling water being employed, taken in wineglassful doses; sugar and milk may be added if desired.' 'An infusion of equal quantities of Peppermint herb and Elder flowers (to which either Yarrow or Boneset may be added) will banish a cold or mild attack of influenza within thirty-six hours, and there is no danger of an ove
Morus (Morus alba, Chinese Mulberry) is used in Chinese medicine for maintaining normal blood sugar and blood fat level, urine sugar level and facilitating easy bowel movement.
Our organic peppermint comes from volcanic hillsides in the Pacific Northwest, providing one of the most exquisitely aromatic and flavorful of herbal teas. [Caffeine-free] Choice Organic Teas premium-original line offers a complete selection of superior tasting teas with an environmental conscience. Working closely with international growers, we select only the finest tasting certified organic ingredients to create teas and infusions known for their outstanding character and clarity of flavor. Each tea bag is made from entirely unbleached natural fibers and individually wrapped in a paper envelope.
This is True Spikenard, the Biblical Spikenard, a strong sedative related to Valerian. Traditionally used in India for relaxing mental stimulation, promoting sleep and calming the mind. Used as an infusion, a tea, or as a thick boiled decoction. In India the roots are a well know tranquilizer and may be used alone or along with Valeriana jatamansi (V. wallichi). An infusion of the root is given in hysteria, palpitation of heart, menopause, and various nervous diseases - ammonia, camphor, or cinammon (Cinnamomum verum) may be added to the infusion (tea). A thick boiled decoction of the root is just that much more powerful. For the treatment of indigestion, a compound preparation consisting of cinnamon, fennel (Foeniculun vulgare), ginger (Zingiber officinalie) and sugar in addition to jatamansi is used. The essential oil from the rhizome is used in perfumery and has a tranquilizing effect when massaged on head or burned as incense. 'And Jesus being in Bethany, in the house of Simon the leper, as he sat at meat, there came a woman having an alabaster box of ointment of spikenard, very precious, and she brake the box, and poured the ointment on his head' (Mark 14:3). Spikenard was transported to the Holy Land in sealed alabaster boxes all the way from the Himalayan mountains. When a distinguished guest came visiting, the master of the house showed honor by breaking open the spikenard and anointing the guest. The Hebrew and the Romans used spikenard in the burial of their dead. This is why Jesus said of the woman who poured the precious spikenard oil on Him, 'She is come aforehand to anoint my body to the burying'(Mark 14:8). Spikenard helps to soothe and nourish the skin. An Essene Christian comment: 'Christians always regard the spikenard as a perfume, even though it is described correctly as an ointment, and so fail to realize that it is for the leper not for Jesus. In fact nard is an oil from the plant Nardostachys jatamansi which is a member of the valerian family. Its active constituents include camphor and patchouli. Certainly it is used as a deodorant but is also used medicinally and in aromatherapy. It was used as a vapour for depression and as a sedative, and externally for skin conditionsrashes, boils, abscesses, fungal skin infections like ringworm, acne, weeping eczema, cold sores and impetigoin other words the conditions considered in those days to be leprosy!' During the age of the Roman emperor Claudius in about AD 40, a Greek merchant named Hippalus discovered the full power of the vast wind systems of the Indian Ocean, the monsoons, observing that they reversed their direction twice a year. The southwest monsoon prevailed between April and October, favorable for the trip from Egypt to India, and the northeast monsoon, between October and April, favoring the return voyage from the Orient. http://www.hort.purdue.edu/newcrop/history/lecture26/r_26-1l.html The word monsoon is derived from the Arabic
Nervine tonic and stimulant used traditionally for Vata disorders involving mental weakness, nervous strain. Also used in conditions to develop the memory.
Also called Skullcap. This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Used as an infusion, decoction, extract and tincture. Used by Native Americans, this plant is an effective sedative and antispasmodic. Modern studies have confirmed this ancient tradition. Scutellarian, a major constituent, has been clinically shown to have mild sedative and antispasmodic actions. As an effective sedative and antispamodic, scullcap, or scutellarian, is used in formulas for hysteria, seizures, asthma, menstrual cramping, epilepsy, insomnia, pain, vertigo and addiction recovery. Grieves classic 'A Modern Herbal': 'Scullcap has strong tonic, nervine and antispasmodic action, and is slightly astringent.' 'In hysteria, convulsions, hydrophobia, St. Vitus's dance and rickets, its action is invaluable. In nervous headaches, neuralgia and in headache arising from incessant coughing and pain, it offers one of the most suitable and reliable remedies. The dried extract, given in doses of from 1 to 3 grains as a pill, will relieve severe hiccough.' 'It is considered a specific for the convulsive twitchings of St. Vitus's dance, soothing the nervous excitement and inducing sleep when necessary, without any unpleasant symptoms following.' 'Fluid extract, to 1 drachm.' 'It may be prescribed in all disorders of the nervous system, and has been suggested as a remedy for epilepsy. Writing on this point in the British Medical Journal, 1915, Dr. William Bramwell says: 'Its efficacy appears to be partly due to its stimulating the kidneys to increased activity....' 'The usual dose is an infusion of 1 oz. of the powdered herb to a pint of boiling water, given in half-teacupful doses, every few hours. Both fluid and solid extracts are prepared and Scutellarin is also administered in doses of 1 to 2 grains.' 'Fluid extract, to 1 drachm.' King's 1898 Dispensatory: 'Scullcap is tonic, nervine, and antispasmodic. This is one of those valuable agents which a certain class of physicians consider inert; yet it has proved especially useful in chorea, convulsions, tremors, intermittent fever, neuralgia, and many nervous affections.' 'In delirium tremens, an infusion drank freely will soon produce a calm sleep. In intermittents it may be beneficially combined with lycopus. Where teething has impaired the health of children, an infusion maybe given with advantage. In all cases of nervous excitability, restlessness, or wakefulness, attending or following acute or chronic diseases, from physical or mental overwork, or from other causes, it may be drank freely with every expectation of beneficial results.' 'The warm infusion has a tendency to keep the skin moist; the cold has a tonic influence, and either may be drank freely. When its soothing effects have ceased, it does not leave an excitable, irritable condition of the system, as is the case with some other nervines.
Known as the 'Female Rejuvenative', Shatawari is helpful for low milk production, low sex drive, menopause and infertility. The plant has been used in ayurveda to increase milk secretion during lactation. Bhavmishra mentions this use particularly. It is also used as a general tonic for both men and women, and as an aphrodisiac. Used as a tea, strong decoction or capsule. Antenatal and Prenatal Care: One of the well-known major therapeutic potentials of Asparagus racemosus is its effect on female reproductive system. The study supporting this fact showed that an alcoholic extract of Asparagus racemosus exhibits anti-oxytocic activity. It has also been discovered that the saponin called shatavarin IV, an active component present in Asparagus racemosus is responsible for this activity. When studied in dose range of 20 g to 500 g/ml in various animal models like rat, guinea pig and rabbit uteri in vitro and in situ it produced a specific blockade of syntocinon, (oxytocin) induced contraction of uteri. Antitussive: The methanol extract of Asparagus racemosus root (200 and 400 mg/kg, p.o.) showed significant antitussive activity on sulfur dioxide-induced cough in mice when studied, the cough inhibition (40.0 and 58.5%, respectively) being comparable to that of 10-20 mg/kg of codeine phosphate (36.0 and 55.4%, respectively) a well known antitussive. Antioxidant: one of the important properties of Asparagus racemosus is its antioxidant property and the study conducted has showed that the antioxidant effects of active principles, present in crude extract and a purified aqueous fraction of Asparagus racemosus at the concentration of 10 g/ml, are comparable to that of the established antioxidants glutathione and ascorbic acid and also that these extracts have potent antioxidant properties in vitro in mitochondrial membranes of rat liver.These studies supported the fact Asparagus racemosus is a potential antioxidant that can be used therapeutically to capture free radicals generating in the body as a result of some pathological reasons and ultimately leading to severe damage to various cells in the body. Immunomodulation: Another important property of Asparagus racemosus is its immune enhancing property by means of enhancing defence functions like leucocytosis (increased production of White blood cells) and neutrophilia (increased production of neutrophils) A study supporting this fact has exhibited the protective effects of Asparagus racemosus against myelosuppression (bone marrow depression) induced by cyclophosphamide (CP), which is one of the major side effects of CP therapy for cancer. This myelosupression ultimately leads to leucopenia that is nothing but decease in WBC count in patients further collapsing the condition. Asparagus racemosus not only provided protection against myelosupression but also prevented, to a significant degree, leucopenia produced by CP.The immmunostimulant effects of Asparagus racemosus were also repor
Triphala is a very effective compound made by mixing equal parts of powder of Emblica Officinalis, Terminalia Belerica & Terminalia Chebula. Emblica officinalis is a rich source of natural vitamin C. it reduces unwanted fat , detoxifies the body, regulate digestion and promotes metabolic function. Terminalia Belerica has a strong purgative action as such diseases are said to fear it. It can expel stones or other kapha-type accumulations in the digestive, urinary, and respiratory tracts. It is also a strong rejuvenator of the body, especially for the voice, vision and hair. Recent research shows that Terminalia Belerica reduces levels of lipids (important dietary constituents that are insoluble in water; they contain vitamins and essential fatty acids; in excess they cause fat buildup in the tissues) throughout the body and specifically lower the lipid levels in the liver and heart. This shows a strong action in preventing heart and liver fat congestion, which can lower the disease risk associated with those organs. Other studies indicate that Terminalia Belerica has retroviral actions in inhibiting the viral growth in leukemia patients, and yet another study indicates the strong inhibiting effect Terminalia Belerica has on the HIV virus. Terminalia Chebula is called the ''king of medicines'' in Tibet and is always listed first in the Ayurvedic meteria medica because of its extraordinary powers of healing. In Ayurveda it is considered to destroy all diseases and eliminate all waste from the body. At the same time, it is known to promote tissue growth and health. Terminalia Chebula is used to treat digestive diseases, urinary diseases, diabetes, skin diseases, parasitic infections, heart diseases, irregular fevers, flatulence, constipation, ulcers, vomiting, colic pain and hemorrhoids. If taken after meals it prevents imbalance of any of the humors due to bad food or drink. It promotes wisdom, intellect and eyesight. Modern science has found that Terminalia Chebula has a strong effect against the herpes simplex virus HSV, has antibacterial activity, and exhibits strong cardio tonic properties. Terminalia Chebula also has antioxidant components, which indicates it can increase the life of tissues. Yet another study shows the anti-tumor activity of Terminalia Chebula and another study shows that it has considerable effect in inhibiting the HIV virus which ultimately results in AIDS. Triphala is the most popular Ayurvedic herbal formula of India, since it is an effective laxative which also supports the body's strength. Because of its high nutritional value, Triphala cleanses and detoxifies at the deepest organic levels without depleting the body's reserves. This makes it one of the most valuable herbal preparations in the world. How is Triphala different from other kinds of laxatives? There are two primary types of herbal laxatives. One is called a purgative and includes herbs such as senna, rhubarb, leptandra, buckthorne a
This is Starwest's nitrogen-flushed double wall silverfoil pack. Approximately 260 tea bags per pound. Used as an infusion, extract and tincture. This great tasting aromatic herb, and its close relatives in the mint family, are used as teas and soup, stuffing, meat, salad and dessert seasoning all over the world. Peppermint tea is a great household remedy for an oncoming cold, nervous or upset stomach. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Peppermint leaves for 'Spastic complaints of the gastrointestinal tract as well as gall bladder and bile ducts.' 'Dosage: Internal: 3 - 6 g of leaf; 5 - 15 g of tincture (according to Erg. B. 6); equivalent preparations. Mode of Administration: Cut herb for infusions, extracts of peppermint leaves for internal use. Actions Direct antispasmodic action on the smooth muscle of the digestive tract; Choleretic; Carminative.' Grieve's classic 'A Modern Herbal': 'Peppermint oil is the most extensively used of all the volatile oils, both medicinally and commercially. The characteristic anti-spasmodic action of the volatile oil is more marked in this than in any other oil, and greatly adds to its power of relieving pains arising in the alimentary canal.' 'From its stimulating, stomachic and carminative properties, it is valuable in certain forms of dyspepsia, being mostly used for flatulence and colic. It may also be employed for other sudden pains and for cramp in the abdomen; wide use is made of Peppermint in cholera and diarrhoea.' 'It is generally combined with other medicines when its stomachic effects are required, being also employed with purgatives to prevent griping. Oil of Peppermint allays sickness and nausea, and is much used to disguise the taste of unpalatable drugs, as it imparts its aromatic characteristics to whatever prescription it enters into. It is used as an infants' cordial.' 'The oil itself is often given on sugar and added to pills, also a spirit made from the oil, but the preparation in most general use is Peppermint Water, which is the oil and water distilled together. Peppermint Water and spirit of Peppermint are official preparations of the British Pharmacopoeia.' 'In flatulent colic, spirit of Peppermint in hot water is a good household remedy, also the oil given in doses of one or two drops on sugar.' 'Peppermint is good to assist in raising internal heat and inducing perspiration, although its strength is soon exhausted. In slight colds or early indications of disease, a free use of Peppermint tea will, in most cases, effect a cure, an infusion of 1 ounce of the dried herb to a pint of boiling water being employed, taken in wineglassful doses; sugar and milk may be added if desired.' 'An infusion of equal quantities of Peppermint herb and Elder flowers (to which either Yarrow or Boneset may be added) will banish a cold or mild attack of influenza within thirty-six h
Traditional Chinese medicine considers ginseng the king of herbs and uses it for general debility, fatigue, for "pacifying the nerve system and nourishing the brain" and for immunity support, energy, mental power, alertness and health maintenance of good health.
President's Herb Tea is designed as a food supplement for heads of state, high officials, company CEOs and those who are always in the fast lane. They contain various vitamins including B1, B2, etc., cardiac glycoside, RH2, panaxosides, saponins, sitosterol, etc. They are used in Chinese medicine for normal cardiovascular, urological, neurological and sexual functions and for general immunity, longevity and sharp brain power, etc. With a great taste it is designed for those who always move in the fast lane and work in physically and mentally demanding situations, the perfect beverage in today's world.
Reishi Liver Guard Herb Tea is made of the famous reishi mushroom "mushroom of immortality", naturally grown in northeast China and astragalus seed from northwest China. Reishi mushroom and astragali seed contain ergosterol, coumarin, ganoderic acid, polysaccharides, mannitol, acidic proteinase, amino acids, vitamin A, etc. Chinese medicine uses their detoxifying, antitussive, expectorant and other qualities for liver related conditions. Excellent tonic for liver and lung vitality and immunity support.
Siberian Ginseng is an adaptogen to help entire body to adapt to stress. It has vitamins A, B1, selenium, cardiac glycoside, aromatic aglycone, etc. Chinese medicine uses it as nerve energizer and blood circulator for its tonifying and cardiotonic qualities to support the immune system, improve memory, endurance, vitality, and to balance hormone levels in male and female.
Licorice and peppermint contain glycyrrhizic acid, triterpenoid saponins, flavonoid, amino acids, mint oil, menthone, etc., and are extensively used in traditional Chinese medicine for its antitussive, expectorant and other qualities to clear respiratory ducts, stop coughing, and to correct addictive behavior. It is a detoxifier and system cleanser.
Sweet Dream Herb Tea is designed as a supplement to maintain calm and mental equilibrium, and to soothe the nerve system. Mulberry and atractylodes contain glucose, succinic acid, volatile oil, inorganic salts, vitamins A, B and C, etc. Chinese medicine uses them for better sleep quality and to prevent premature gray hair, etc.
This is loose tea, not bagged. One pound is the equivalent of approximately 200 tea bags. The most popular traditional flavor enhancer for teas is Jasmine. Teas may be scented or contain the actual flowers. Other flowers such as tiny rosebuds may also be used to enhance your other teas.
This is Starwest's nitrogen-flushed double wall silverfoil pack. Approximately 360 tea bags per pound. Used as an infusion, decoction, tincture, poultice and bath. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Chamomile for 'External: Skin and mucous membrane inflammations, as well as bacterial skin diseases, including those of the oral cavity and gums. Inflammations and irritations of the respiratory tract (inhalations). Ano-genital inflammation (baths and irrigation). Internal: Gastrointestinal spasms and inflammatory diseases of the gastrointestinal tract.' 'Dosage: Boiling water (ca. 150 ml) is poured over a heaping tablespoon of chamomile (ca. 3 g), covered, and after 5 - 10 minutes passed through a tea strainer. Unless otherwise prescribed, for gastrointestinal complaints a cup of the freshly prepared tea is drunk three or four times a day between meals. For inflammation of the mucous membranes of the mouth and throat, the freshly prepared tea is used as a wash or gargle.' 'External: For poultices and rinses, 3 - 10 percent infusions; As a bath additive, 50 g - 10 liters (approximately 2- gallons) water; Semi-solid formulations with preparations corresponding to 3 - 10 percent herb. Mode of Administration: Liquid and solid preparations for external and internal application.' 'Actions: Antiphlogistic; Musculotropic; Antispasmodic; Promotes wound healing; Deodorant; Antibacterial; Bacteriostatic; Stimulates skin metabolism.' Modern clinical studies have confirmed that German chamomile (Matricaria chamomilla) and Roman chamomile (Anthemis nobilis) share many of the same constituents, and that chamomile does indeed live up to its traditional reputation. Chamomile contains numerous volatile oils and flavonoids which contribute to the herb's anti- antispasmodic, anti-inflammatory, and muscle relaxing action, especially in the gastrointestinal tract. Taken as a tea or liquid extract, chamomile can alleviate intestinal pain from gas, heartburn, and ulcers. Double-blind studies of topical applications of chamomile have shown it to be moderately effective in the treatment of such skin problems as bed sores and eczema. Chamomile ointment can help reduce symptoms of psoriasis and help heal burns. Chamomile baths are a wonderful skin treatment. The inhaled steam from an infusion or decoction helps alleviate cold symptoms, and the tea or decoction itself can be used as a mouthwash or gargle to help reduce pain from gum disease or mouth sores. The traditional herbalists, of course, stress chamomiles main traditional function that of a safe and soothing nervine with positive gastrointestinal effects. Grieve's classic 'A Modern Herbal': 'The flowers of the German Chamomile, though aromatic, have a very bitter taste. They contain a volatile oil, a bitter extractive and little tannic acid.' 'Medicinal Action and Uses: Carminative, sedat
This is Starwest's nitrogen-flushed double wall silverfoil pack. Approximately 200 tea bags per pound. Rose Hips are packed full of Vitamin C and bioflavonoids that are integral to the promotion of healthy eyes, gums and teeth. Grieve's classic 'A Modern Herbal': 'The DOG ROSE (R. canina) is a flower of the early summer, its blossoms expanding in the first days of June and being no more to be found after the middle of July. The general growth of the Dog Rose is subject to so much variation that the original species defined by Linnaeus has been divided by later botanists into four or five subspecies. The flowers vary very considerably in colour, from almost white to a very deep pink, and have a delicate but refreshing fragrance.' 'The scarlet fruit, or hip (a name that has come down from the Anglo-Saxon hiope), is generally described as 'flask-shaped.' It is what botanists term a false fruit, because it is really the stalk-end that forms it and grows up round the central carpels, enclosing them as a case; the real fruits, each containing one seed, are the little hairy objects within it. Immediately the flower has been fertilized, the receptacle round the immature fruits grows gradually luscious and red and forms the familiar 'hip, ' which acts as a bait for birds, by whose agency the seeds are distributed.' 'At first the hips are tough and crowned with the fivecleft calyx leaves, later in autumn they fall and the hips are softer and more fleshy. The pulp of the hips has a grateful acidity. In former times when garden fruit was scarce, hips were esteemed for dessert. Gerard assures us that 'the fruit when it is ripe maketh the most pleasante meats and banketting dishes as tartes and such-like, ' the making whereof he commends 'to the cunning cooke and teethe to eate them in the riche man's mouth.' Another old writer says: 'Children with great delight eat the berries thereof when they are ripe and make chains and other pretty geegaws of the fruit; cookes and gentlewomen make tarts and suchlike dishes for pleasure.' 'The Germans still use them to make an ordinary preserve and in Russia and Sweden a kind of wine is made by fermenting the fruit.' 'Rose hips were long official in the British Pharmacopceia for refrigerant and astringent properties, but are now discarded and only used in medicine to prepare the confection of hips used in conjunction with other drugs, the pulp being separated from the skin and hairy seeds and beaten up with sugar.' 'It is astringent and considered strengthening to the stomach and useful in diarrhoea and dysentery, allaying thirst, and for its pectoral qualities good for coughs and spitting of blood. Culpepper states that the hips are 'grateful to the taste and a considerable restorative, fitly given to consumptive persons, the conserve being proper in all distempers of the breast and in coughs and tickling rheums' and that it has 'a binding effect and helps digestion.' He also states that 'the pulp
This is Starwest's nitrogen-flushed double wall silverfoil pack. Caffeine-free blend of lemon verbena, spearmint, cinnamon, licorice root, orange peel, rose buds and yerba santa.
Peppermint Herb Tea combines the whistling cool freshness of mint with the steaming comfort of a hot mug of 100% natural herb tea. Settle into an intimate cove and while away a few moments on yourself, letting the delectably sweet taste of peppermint pour over your thoughts. It''ll take you back to festive winter holidays and bedtime chats in warm woolen slippers, to snow-laden window sills and glimpses into the golden-lit haven of family kitchens. Savor the natural goodness of Peppermint Herb Tea either hot or iced and nestle into the freshly cool flavor of mint.
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